Ingredients
- 8 ounces thinly sliced smoked salmon
- 8 ounces cream cheese, softened
- 1 stalk celery, chopped
- ¼ cup chopped walnuts
- ¼ cup chopped green onion
- 2 teaspoons lemon juice, divided
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- freshly ground black pepper to taste
- 24 thin slices cucumber
- 24 crackers (such as Wheatsworth®)
- 24 sprigs fresh dill
What Makes This Recipe So Good
These rolls are a perfect blend of smoky and creamy flavors. They are light yet satisfying, making them a great choice for appetizers or snacks. Plus, they come together quickly without any complicated steps.
Kitchen Tips
- Use fresh, high-quality smoked salmon for the best taste.
- Chill the filling before rolling to help it hold together better.
- Slice the rolls evenly to create neat, bite-sized pieces.
- Chill the filling before rolling to help it hold together better.
- Slice the rolls evenly to create neat, bite-sized pieces.
Directions
Cut the smoked salmon into about twenty-four pieces, each roughly 3/4 by 2 inches. In a bowl, combine the cream cheese with finely chopped celery, walnuts, and green onion. Stir in a teaspoon of lemon juice along with some coriander and a pinch of cayenne pepper, mixing everything until well blended. Spread this creamy mixture evenly over each piece of salmon, then sprinkle a little black pepper on top. Carefully roll up each slice to make neat little rolls. For serving, place a cucumber slice on each cracker, then top with a small sprig of dill and one of the salmon rolls. Finally, drizzle a bit of the remaining lemon juice over the top for a fresh finish.
Serving Ideas For Family Meals
Serve these rolls on a platter with a squeeze of lemon and a sprinkle of fresh dill or chives. They pair wonderfully with crisp white wine or a light, refreshing cocktail. Add some crunchy crackers or cucumber slices for extra texture.
How To Store This Recipe
Store any leftovers in an airtight container in the refrigerator. Consume within 1-2 days to maintain freshness and flavor. Avoid freezing, as the texture of the salmon and filling may change.
